For a few weeks it seemed like we were having a birthday (or 2) in the office at least once a week.
I didn't want to bombard you all with cake after cake though, so I've been trying to space them out a bit.
Now that everyone in the office realizes I'll never back down from a challenge, the cake flavors keep getting more and more fun.
When I told one of the new girls at work that she could have any type of cake she wanted for her birthday, she got all excited and said she needed some time to think on it.
"Lemon and White Chocolate," she said when she found me in the halls of the office the next morning.
I went with a light Lemon Cake filled with fresh Lemon Curd and a White Chocolate Buttercream and couldn't have been happier with the result.
I also used the opportunity to try a new decorating technique that I had seen recently on Martha Stewart (ps. if anyone is planning a wedding.. her website is ah-mazing). The ruffle technique looks really neat and is sure to impress.. and it was pretty easy too!
Light Lemon Cakerecipe from epicurious.com
Oven: 350 Bake time: 35 minutes
Makes 2 8-inch cakes
1 cup oil
2 cups sugar
2 1/2 cup flour
1/2 tsp salt
2 tsp baking powder
1 cup whole milk
1 tsp lemon extract
1/2 TBS lemon zest
Preheat oven to 350. Grease and flour cake pans and line bottom with parchment paper.
Place sugar in large bowl and while mixer is on low slowly pour in oil until well combined.
Add eggs one at a time, mixing after each addition.
Add lemon extract and lemon zest, mixing well.
In a small bowl, whisk flour, baking powder and salt.
Add flour mixture to wet ingredients, alternating with milk- beginning and ending with flour mixture.
Pour into prepared pans and place in oven for 30-35 minutes or until tester toothpick comes out clean.
Transfer cakes to cooling rack and allow to cool in pans for about 20 minutes before removing from pans to complete cooling.
Once cooled, level and fill with Lemon Curd and frost with White Chocolate Buttercream.
White Chocolate Buttercream
1 cup butter, softened
4-6 oz white chocolate
4-5 cups powdered sugar
1/2 tsp vanilla extract
1/4 cup whipping cream
In a large bowl, beat butter and vanilla until light and fluffy.
In a microwave safe bowl, melt white chocolate for about 2 minutes or until smooth, stirring at 30 second intervals.
Add melted chocolate to butter and mix until combined.
Slowly add powdered sugar, one cup at a time and whipping cream until smooth frosting consistency is reached.